Pineapple Pepper Chicken
Author: 
 
Ingredients
  • 4 cups unsweetened pineapple juice
  • 2 & ½ cups sugar
  • 2 cups vinegar
  • 1 & ½ cups water
  • 1 cup packed brown sugar
  • 1 & ⅓ cup cornstarch
  • ½ cup ketchup
  • 6 tablespoons soy sauce
  • 2 teaspoons chicken bouillon granules
  • ¾ teaspoon ground ginger
  • 6 lbs. boneless skinless chicken - thawed
  • If serving over rice, cut chicken into small pieces
  • If serving as meat entrée slice chicken in palm size pieces.
  • 2 cans (8 ounces each) pineapple chunks, drained
  • 1 medium green pepper, julienned
  • 1 medium red pepper, not hot.
  • 1 to 2 cups large cashews
Instructions
  1. In a saucepan, combine the first 10 ingredients.
  2. Stir until smooth.
  3. Bring to a boil; cook and stir until nicely thickened.
  4. Set aside.
  5. Stir fry chicken in a stick-less pan with 2 tablespoons of olive oil on med-high heat.
  6. Brown lightly - do not over cook or it will be dry and tasteless.
  7. Add peppers to sauce, and reheat.
  8. Five minutes before serving, add the meat and drained pineapple.
  9. Bring to warm.
  10. After placing in serving dish, sprinkle with cashews.
  11. Serve rice separately.
  12. Over rice, feeds 15 to 20.
Recipe by Hopelessly Hopeful at http://www.hopelessly-hopeful.com/2020/05/25/pineapple-pepper-chicken/